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Nathalie Dupree's Peaches and Cream Pie

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“In 'Southern Pies' by Nancie McDermott”
1hr 25mins

Ingredients Nutrition

  • 1 (9 inch) unbaked pie shells, edges crimped
  • 34 cup sugar
  • 12 cup all-purpose flour
  • 2 cups sliced peaches (4 medium peaches, fresh or frozen)
  • 1 cup heavy cream


  1. Cover and keep pie crust refrigerated until ready to use.
  2. Preheat oven to 350°.
  3. Combine the sugar and flour in a bowl and stir with a fork or whisk to mix them well.
  4. Add the peaches and toss to coat them evenly with the sugar mixture.
  5. Scoop the peaches and juices into the pie crust and spread them out in an even layer.
  6. Pour the cream over the peaches, and then poke and move the peaches about so that the cream covers them evenly.
  7. Place the pie on the bottom shelf of the oven.
  8. Bake until the peaches are tender and the cream has made a soft custard around them, 35-40 minutes.
  9. Place the pie on a cooling rack or a folded kitchen towel and let cool to room temperature.

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